Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes

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Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes

Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes

RRP: £26.00
Price: £13
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Pressure cooking is a wonder cooking method: you can make meals in minutes (on average, a third or less of the time of other cooking methods risotto takes 7 minutes! This amount includes seller specified domestic postage charges as well as applicable international postage, dispatch, and other fees. They say the best time to start a business is in a recession – lots of new restaurants opening recently.

You can use them for everything you would a normal saucepan, and much more besides, plus you’re also cutting down 70-75% of the cooking time. Meat, game, bean stews and dahls are all cooked in a twinkling thus saving time and expensive energy. This humdrum tool of grandmother's thrifty cooking is resurrected with an amazing amount of glamour' - The Times'Phipps's exceptional book shows that the pressure cooker has moved far beyond its spluttering, drab 1970s incarnation' - The Sunday Times'Recipes you'll want to cook' - The Financial Times'The holy grail of cheap, quick, delicious food' -- ***** Reader review'I just can't wait to cook more things from it' -- ***** Reader review'Changed my life' -- ***** Reader review'Inspirational! Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages. If the chickpeas aren’t quite soft, cook for a few more minutes more, then set aside, covered, for 30 minutes.Some of the latter, like the Ninja, are multi-use and double as yoghurt makers, rice cookers and air fryers. If pressure cooking speaks to you of grannies, boiled-to-death pulses and explosions, Phipps shows you you’re wrong. One of the biggest time savers - and water savers too - is making steamed puddings in the pressure cooker. Refunds will be credited to the original payment method as soon as they are received but some banks may take up to 14 days to credit your account. Add salt, olive oil and aromatics (garlic, bay, rosemary and/or a parmesan rind), then cook at high pressure for 10 minutes: “Wait for the pressure to drop naturally, then taste.

Sacha Whelan makes 1 inch plus hardwood boards which would make a gift which will literally last a lifetime. They both, save time and energy, do wonders for cheap ingredients and have made it possible to make homely comforting food, seems to me it’s time to go rooting in the garage or to invest or re-invest in these two unlikely heroes of our time. Pressure cooking is a wonder cooking method: you can make meals in minutes (on average, a third or less of the time of other cooking methods – risotto takes 7 minutes!Unless I am making a Caribbean black cake, which uses dried fruit which has weeks, if not months (once, well over a year) completely covered in strong rum, this is the method I usually use for soaking. Catherine has generously allowed me to share a recipe from her new book, Modern Pressure Cookery (Quadrille 2022). Celebrity chefs are not exactly waxing lyrical on TV cooking programmes in the way they are embracing the Thermomix and Pacojet but the blogosphere is hopping. Catherine Phipps gently guides readers through everything they need to know about cooking in a stovetop or electric pressure cooker, with foolproof, step-by-step instructions. The slow cooker does wonders for cheap ingredients and uses a miniscule amount of electricity as it gently braises inexpensive cuts of meat to melting tenderness or of course it could be a plump chicken, a shoulder of pork or lamb, a bean stew… It seems to me that the slow cooker is the equivalent of a trusty friend that can literally have the family supper ready when you arrive home from work.

When the bacon has browned and the underside of the lettuces have taken on some colour, remove from the pressure cooker. Royal Mail received the package from the seller on 22nd September, but took till 30th September to deliver it. I feel it is important to say this right from the start; a pressure cooker isn’t a replacement for the hands-on mechanics of cooking; it just speeds up part of the process. Use a sturdy trivet with handles or fold a pleat into foil or baking parchment and secure around the top of the basin - you can tie with string, making a handle at the same time, or just fix into place with an elastic band.Pressure cooking is a wonder cooking method: you can make meals in minutes (on average, a third or less of the time of other cooking methods - risotto takes 7 minutes! But I’ve developed lots of different ways of cooking vegetables to retain their nutrients and freshness. You can leave your pressure cooker Christmas Pudding on Warm in your electric pressure cooker as long as you want really. LEMONS If you have leftover lemon hulls from squeezing juice, chop them up, cover with sugar and leave to macerate.

I do this by cooking them with a small splash of water, sometimes the water that I’ve just washed them in. Arrange the cucumber and watermelon on a large serving platter and sprinkle over all the shredded meat. So if you’re doing gentle custards, crème caramels, anything like that, they’ll cook really quickly and efficiently.Place the bowl over a pan of boiling water and warm through, stirring occasionally, until the cheese has melted.



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